【作者】 张芹； 孙兆敏； 徐杰； 李兆杰； 王玉明； 薛长湖；

【Author】 ZHANG Qin;SUN Zhao-min;XU Jie;LI Zhao-jie;WANG Yu-ming;XUE Chang-hu;College of Food science and Engineering,Ocean University of China;

【机构】 中国海洋大学食品科学与工程学院；

【摘要】 为探讨磷脂酶D催化磷脂酰基转移反应生成磷脂酰丝氨酸对脂酰基碳链及极性头部组成是否存在特异性,本文通过柱层析分离纯化出五种天然来源(蛋黄、大豆、南极磷虾、鱿鱼卵、海参)的磷脂酰胆碱和磷脂酰乙醇胺,采用硅胶吸附磷脂的水相分散体系,将其转化成磷脂酰丝氨酸,气相色谱分析五种来源磷脂酰胆碱脂肪酸组成。结果显示,(1)海参磷脂因缩醛磷脂和醚磷脂的存在,其最终转化率低于其余四种原料;(2)磷脂酰乙醇胺的转化率小于磷脂酰胆碱;(3)对脂肪酸不饱和度及磷脂酰基转移反应的相关动力学参数进行相关分析,得出多不饱和脂肪酸含量越高、饱和脂肪酸含量越低,反应速度越快,PLD对五种原料来源的磷脂酰胆碱的特异性表现为蛋黄>南极磷虾、鱿鱼卵>海参、大豆。研究表明,磷脂的脂酰基及极性头部的组成对磷脂酶D催化制备磷脂酰丝氨酸均有影响。更多还原

【Abstract】 The substrate specificity of phospholipase D(PLD) catalyzed synthesis of phosphatidylserine(PS) was examined in the study. Phosphatidylcholine(PC) and phosphatidylethanol(PE) were separated and purified from five kinds of sources including chicken egg, soybean, Antarctic krill, squid egg and sea cucumber. Then they were absorbed to silica gel to be catalyzed to PS by the transphosphatidylation of PLD in the aqueous suspension system. Fatty acids composition of PC was analyzed by gas chromatography(GC). By comparing conversion rate and reaction rate of different reactions, results were obtained as follows:(1) conversion rate of phospholipids originated from sea cucumber was lower than the other four origins because of the existence of plasmalogen;(2) less PE was converted when compared to PC;(3) by correlation analysis of the degree of unsaturation of fatty acids of PC and kinetics of transphosphatidylation, results showed that reaction rate was higher with high poly unsaturated fatty acid(PUFA) content and low saturated fatty acid(SFA) content, substrate specificity of PLD to the five kinds of PC was chicken egg> Antarctic krill, squid egg> soybean, sea cucumber. Studies showed that both fatty acids composition and polar head group of phospholipids could affect the transphosphatidylation of PLD on the synthesis of PS.更多还原